Description
I'm on orders to eat fresh salmon at least once a week or preferably two or three times so always on the lookout for something fresh and easy and this recipe from australian good food seems to fit the bill.
Ingredients
- Salmon Fillets
- Fish Stock
- Light Sour Cream
- Lebanese Cucumber
- Dry White Wine
- Tarragon
- Baby Potatoes
- Extra Virgin Olive Oil
Instructions
- Preheat oven to 200c or 180c fan forced
- Place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through
- Remove from oven and cool salmon in stock for 10 minutes
- Remove the salmon from the stock
- Add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug
- Meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender
- Place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve